The post Drinks and hospitality sector to feel impact of Italy’s Highway Code appeared first on The Drinks Business.
]]>
According to data gathered from a CGA by NIQ, 44% of consumers plan to reduce their visits to bars and restaurants as a result of Italy’s new Highway Code penalties.
The legislation came into effect from 14 December 2024, with a stricter policy on drinking and driving and outlined plans to enforce harsher penalties and an increase in roadside checks.
However new data has identified that, now that nearly all consumers in Italy are aware of the new rules, 46% intend to modify their drinking and socialising habits accordingly. 44% plan to curtail going out to bars and restaurants with Millennials (49%) and residents of Milan (55%) being especially likely to make adjustments in response to the changes.
Cities renowned for their vibrant nightlife and social drinking culture, such as Rome and Milan are expected to experience declines in footfall.
Analysts at CGA have outlined that among those who express a desire to change their drinking habits, two main trends emerge. The most common response, cited by nearly two in five consumers, is an increase in soft drink consumption.
Close behind, around one in three Italians report reducing their intake of alcoholic beverages, without substituting them with either non-alcoholic or de-alcoholised alternatives.
The findings have shown that Gen Z is at the forefront of these shifts. While 37% of consumers express a preference for non-alcoholic drinks—such as soft drinks—this trend is particularly pronounced among younger individuals, who drive the increase. Additionally, Gen Z shows a higher inclination towards no- and low-alcohol alternatives, such as 0% ABV beer and mocktails (22% vs. 16% of average consumers).
According to the data, one in three Italian consumers intends to continue drinking alcohol but in smaller quantities.
In Milan, in particular, consumers are opting for lower-alcohol alternatives, such as switching from cocktails to beer, a choice indicated by 17% of respondents (compared to 14% overall), the research revealed.
Another notable trend emerging from the CGA survey insights is the diversification of consumer choices.
The report detailed how analysts had identified that the share of consumers engaging with various categories has increased, with aperitifs and wine seeing the most significant growth, compared to beer and spirits.
The CGA analysts mused that “there could be several reasons behind aperitifs and wine emerging as key choices for those adjusting their habits. One of the factors could be the association of these categories with slower, more social consumption, where second rounds are less frequent. Secondly, they are typically linked to meal-oriented occasions, where alcohol consumption tends to be lower compared to late-night or high-energy drinking occasions”.
However, they also observed that “this trend does not necessarily mean that these categories are experiencing higher sales volumes. Rather, it suggests that more consumers are incorporating them into their choices, broadening the range of drinking occasions”.
The analysts advised that if “nearly one in three consumers plan to drink less alcohol, brands that can effectively engage consumers early in the decision-making process through targeted marketing, strategic product placement, and innovative promotional strategies will have a competitive advantage”.
The findings also revealed that, with the new regulations, one in four of consumers plan to favour local neighbourhood bars within walking distance, while one in five express a preference for venues that are less alcohol-centric, such as cinemas, museums, and food-centred establishments.
According to the analysts, this evolution in consumer behaviour presents a new distribution challenge for drinks brand owners since it requires them to expand their presence beyond traditional hospitality channels and embrace non-traditional points of sale to maintain visibility.
Speaking about this pivotal change in Italy, NielsenIQ’s Beatrice Francoli who looks after sales account development said: “The introduction of the new Highway Code marks a pivotal moment for the hotel, restaurant and catering (HoReCa) sector, bringing changes that present both opportunities and challenges. It is crucial for stakeholders to adapt to these developments by reassessing their approach to engaging with consumers.”
CGA client success and insights manager Valeria Bosisio explained:“Understanding consumer behaviour is crucial in this time of change. The regulatory landscape is shifting, and with it, consumption habits are evolving.”
According to CGA, the brand owners that can use the data predictions to work around the new legislation and find new ways to exist amidst the challenges will stay ahead.
Bosisio insisted: “Whether it’s new trends in venues, non-alcoholic alternatives, or premium experiences, those who can use data strategically will not only adapt but thrive.”]]>The post Beer wastage costs UK hospitality sector £200m per year appeared first on The Drinks Business.
]]>
The data, unveiled by beer quality services business Avani Solutions, coincides with the launch of an industry-first campaign to tackle the issue.
According to the research, inefficient pouring techniques, poor cellar management, and operational mishaps are leading to waste issues. The findings revealed that out of the two billion pints poured annually in the UK, around 43% are wasted, equating to 860 million pints of beer being lost every year.
The campaign to confront the problem, named Wastewatchers, is being backed by trade association UKHospitality and is now setting out to provide pubs and bars with practical training to reduce losses and improve profitability.
Speaking about the issue, Avani Solutions managing director Amanda Thomson warned that, without intervention, this avoidable loss was “severely impacting pub revenues”.
Thomson said: "Through our experience of working with draught beer dispense systems, and by the independent research we’ve conducted across licensed UK hospitality venues of all sizes from village pubs to licensed retail groups, we have identified that approximately 43% of pints poured suffer from wastage. Do the maths and it’s an incredible amount of beer and over £200m in revenue that is literally being poured away.”
Talking more about how the initiative to deal with the waste problems, Thomson explained: “This campaign exists to highlight the waste that is happening and help hospitality both to recover the easily avoidable wastage and otherwise lost revenue. There has never been a more perfect time to launch WasteWatchers given the extra financial burden the sector is being forced to carry. We want to help venues increase their yield, their profits and improve their quality of serve.”
The campaign has already seen success with pub group Chestnut Group, which operates 19 pubs across East Anglia, and were first to trial it across its estate.
Chestnut Group CEO Philip Turner admitted: “Working with the Avani Team has meant we’ve reduced our wastage and are saving money as a result. We have always monitored waste, so we didn’t think we would have much to learn with WasteWatchers. However, the data we collected, and the expert training the team received from Avani helped us laser in on causes of waste, from pouring techniques to cellar management practices.”
UKHospitality CEO Kate Nicholls OBE added: “The Avani WasteWatchers campaign really highlights how important it is to reduce beer waste, and how doing so will tangibly deliver cost savings for your business. With hospitality under huge pressure, all licensed venues will be reviewing their processes for efficiency, and the WasteWatchers advice can play a critical role in reducing wastage, as well as helping venues become more sustainable. "
To help operators, Avani has also produced a training video showing bar staff exactly where they’re going wrong - and how they can pour the perfect pint without wasting a drop. Pub and bar operators can also now sign up for a free practical guidance pack, complete with a 25% discount on a hands-on training workshop.
The workshop is a two hour interactive on-site session with beer quality specialists who will teach staff how to eliminate waste, and even cut down on energy costs and adjust other operational practices to maximise profit. The research team insisted: “These small changes have the potential to save up to £5,000 per year for just one venue.”]]>The post Cider worth £2 billion to UK’s pubs, bars and restaurants appeared first on The Drinks Business.
]]>
According to the Heineken Cider Report 2025, titled Cider Public House Rules, the cider category has seen a 5% growth in value over the last two years and has become the second most popular alcoholic drink in pubs, bars, and restaurants.
Cider has been having a bit of a moment of late, with a grant to support the development of aspiring cider makers being revived by the Three Counties Cider and Perry Association (TCCPA).
Just last month, Molson Coors announced that it will be investing £10 million into Suffolk cider brand Aspall over the next five years. While, another win for the category came in the form of Somerset-based cider house Thatchers winning a trademark infringement case against supermarket giant Aldi, showing how important branding in cider could be for sales.
The shift in people becoming more interested in cider has been driven by a surge in premiumisation and a growing preference for draught options with the recent report revealing how value sales have outstripped volume over the last 12 months.
The data has also shown how, throughout 2024 , 342 million pints of cider and around 114 million bottles have been sold in the UK on-trade, making it the second most popular alcoholic drink by volume in the sector.
For 2024, draught cider was also up 6% in stark comparison to total on-trade drinks sales, which were flat over the same time period. In fact, the findings highlighted how cider on tap now makes up 77% of on-trade cider sales by volume, equivalent to £1.4bn in value to the on-trade as a whole and, on average is worth £21,500 a year to an operator.
The uplift covers both apple and flavoured variants which have, according to the report, tapped into the consumer’s desire to trade up. But there are other ways to appeal to the trade. For instance, last autumn, Siren Craft Brew and Red Fin Cider teamed up to show how craft beer and cider can work together to beat the mainstream and offer up more independent craft offerings.
Within the new Heineken research it was revealed that packaged cider still remains a vital part of the offer since it allows for a greater range of flavours and varieties to be stocked, giving broad appeal for customers.
The data suggested that packaged cider should “take pride of place in the fridge over beer because 28% of cider sales are through the fridge in comparison to just 8% of beer sales”.
The report also identified how premium flavoured ciders are “the dominant force…growing to 72% of cider sales…while no and low is also a sector in growth, up 11% in the last year.
Speaking about the report findings, Heineken UK on-trade sales director Will Rice said: “The Cider Public House Rules report reaffirms that there should be huge optimism for the category. Cider remains a staple for the vast majority of pubs and bars in the UK and consumers view it as a key part of the quintessential pub and bar experience. In fact, 79% of consumers say it is an important consideration when choosing where to visit.”
Rice added: “What we have clearly seen in this report, is that for the operators that invest in their cider range, either by increasing the number of packaged products or adding an additional line to the bar, are being really rewarded with increased money in the till. For what is a financially tough time for the sector, ensuring your cider offer is fit for purpose is a really easy win.”
Heineken has outlined that its new report gives operators data, advice and expert tips, to help make the most of cider. Within the report, operators can glean information with eye-tracking insight to inform ranging decisions, to key cider drinking occasions, to the top performing brands, and the roles different ciders play on the bar and in the fridge.
]]>The post Heineken named ‘best supplier’ in on-trade report appeared first on The Drinks Business.
]]>
The beer, cider and pub company recently achieved the highest score of 65 in 2024’s Advantage Report Voice of the Customer, showing that it was significantly outperforming its competitors, with a score of 19 marking the average for the 26 participating suppliers included.
Respondents in the 2024 Advantage Report Voice of the Customer program included leading national pub groups including: Stonegate, Greene King, Fuller Smith & Turner and Admiral Taverns. However, according to its ratings, Heineken’s UK arm still demonstrated market leadership amongst the highly competitive group of suppliers.
Speaking about the accolade, Heineken UK on-trade director Will Rice said, “We have invested significant time and energy to understand the needs of pub operators, both large and small, and how we can better support them, so being recognised in this way is a massive testament to our efforts.”
Rice explained: “This is a hugely tough time for the sector, so although we’re delighted with the results of this year’s Advantage Report, we will utilise this insight to further support UK pubs, bars and restaurants to grow their businesses in 2025 and beyond.”
Advantage Group UK and Ireland’s managing director Andrew Johnston noted how the report “saw over 100 on-trade customers take the opportunity to provide feedback on their suppliers’ engagement with their businesses” and agreed that Heineken was, according to the on-trade customers, “the best supplier to do business with” and highlighted how the channel is “one of our most competitive” which means that for the business “to achieve best-in-class is a credit to Heineken's breadth of business capability across their go-to-market proposition”.
The Advantage Report has always, historically, set out to give clients “a benchmarked view of performance as rated by their business partners” and also a means of giving back to the sector by “providing them with valuable data regarding their business relationships’ strengths, weaknesses and opportunities”.]]>The post Luke Littler’s lawyers make bar change name appeared first on The Drinks Business.
]]>Littler was born in Warrington in 2007 and early this year he became the youngest player in history to win the PDC World Darts Championship, beating Dutchman Michael ‘The Green Machine’ Van Gerwen in the final at Alexandra Palace. To mark Littler's achievement, local entrepreneur Owen Williams sought to open a bar called 'Nukes Sports Bar'. Williams already owns two other Warrington venues, The Tank Bar and Live Lounge. However, Williams' plans became unstuck when Littler's legal team got in touch. A Facebook post on 6 February from the account of Nukes Sports Bar shared that it had been contacted by Bird & Bird, Littler's lawyers, and that a response was expected by no later than 21 February. "We are sure this isn't Luke himself and he would be proud to have a bar recognising his achievements," the post read. "Let's tag him and see if we can stop the little man being crushed! Pray for the little man. Unfortunately we may have to change our name before it's even begun!" A subsequent post from the bar on 8 February shared a poll giving options for a new name should 'Nukes Sports Bar' be blocked. After 163 votes were cast, the clear leader with 72% of the vote, was 'Bar 180', followed in very distant second by 'TankSport' at 12%. Williams revealed to the drinks business that there is "no option" other than changing the name, and said that it was believed that the use of the word 'Nukes' "wouldn't have been an issue". Luke Littler Darts Limited filed to trademark the words 'The Nuke' on 24 July 2024. Other trademarks attached to the darts player include 'Luke The Nuke Littler' and 'Luke Littler'. When Littler turned 18 last month, drinks brands such as Au Vodka and BrewDog sought to capitalise on the champion reaching drinking age by pulling publicity stunts related to the occasion.]]>View this post on Instagram
The post Parliament bar reopens after spiking report appeared first on The Drinks Business.
]]>
On 7 January of this year, a parliamentary researcher reported to staff that her drink had been tampered with in the Strangers' Bar, which prompted an investigation from the Metropolitan Police.
The bar was closed from 20 January after the alleged incident, though no arrests have been made in connection to it.
The House of Commons Commission has since reviewed security arrangements at the Strangers' Bar in a bid to protect its patrons.
It is due to reopen later this month on 24 February, but with CCTV cameras installed, as well as various other additional measures, such as training bar staff on how to handle reports of spiking, making covers for drinks glasses available on request and an increased security presence in the bar.
Mike Clancy, general secretary of Prospect, the trade union which represents workers in Parliament, said that these changes would go "some way to addressing concerns".
"In particular the introduction of CCTV is something Prospect has called for as an important security measure, and one which is present in virtually every other licensed premises in the country," said Clancy. "It is telling, however, that these changes are necessary, and indicative that the overall culture at Westminster still has to change."
Before the Labour Party came to power last July, there were rumours that Sue Gray, who was then chief of staff for Sir Keir Starmer's opposition, was planning on shutting all three of the bars in the House of Commons due to excessive alcohol consumption among some Members of Parliament. Gray, however, resigned from the role in October after a media storm over the size of her salary.]]>The post Wine bars in Singapore shutter as costs rise appeared first on The Drinks Business.
]]>
More than 3,000 food and beverage (F&B) businesses in Singapore closed down in 2024 due to rising costs, media platform Channel News Asia (CNA) revealed earlier this week.
Among them were two pioneering natural wine bars: Wine RVLT and Rebel Rebel.
Rebel Rebel, a natural wine bar on Bukit Pasoh Road, announced its closure in December in an Instagram post. Over the last four years, the bar — owned and operated by wine distributor Artisan Cellars — built its credentials for terroir-driven wines. It introduced a string of rebellious winemakers to the market including relatively unknown Japanese wine producers like Fujimaru.
Neomi Novelonio of Artisan Cellar attributed the closure to a lack of marketing in a crowded F&B market. “The biggest downfall for Rebel is the lack of marketing. We get a lot of customers coming in saying they never heard of us at all and wish they knew us sooner.”
Wine RVLT announced its gradual closure in December as well. The eight-year-old venue started as a natural wine bar and, over time, extended its list to include sustainable, minimal intervention, and biodynamic wines. The bar’s Instagram post from 6 Dec 2024 read: “It’s no longer sustainable, and we’ve decided to call it quits. 7-8 years for a single concept is a pretty good run, in our opinion.”
Alvin Gho, Wine RVLT’s co-founder and Singapore’s Star List Ambassador, attributed the closure to rising rents and operational costs. He estimated the cost of running his bar are up by 30% while revenues are down significantly.
The bar is committed to keeping the doors open till the lease runs out in June 2025, but Gho is candid and realistic about its prospects. “We are losing money every month. I am not sure we will make it till then," he said.
Gho also remarked on changing drinking habits. “We used to have people coming in after dinner and continue drinking. But we noticed our guests started to hit home early, and the restaurant and bar were empty by 11pm,” he said.
Other side of the coin
At the same time, new F&B ventures are continuing to pop up around across town. New openings are even surpassing the closures, with 3,793 openings last year, according to the CNA report. These include new wine bars like Big Wine Freaks, Le Clos which are doing boisterous business. Keirin Buck, chef-owner of Le Bon Funk believes that when it comes to natural wine, supply is outstripping demand. “There's not enough demand to fill up every natural wine bar in Singapore,” he said. His venture Le Bon Funk, a natural wine bar and kitchen, is clocking eight years and has added a second location in Holland Village. He has noticed a shift since the Covid heyday which amounts to “around a 10% drop” since early 2024. A seasoned operator, he’s managing the downturn by exercising diligence in his expenses and extending opening hours to seven days a week. Across at RVLT, Gho is powering on with new opportunities. “We’ve been in the F&B business for a long time to know that every concept will have a lifespan," he said. "We are already working on a couple of concepts, but nothing is set in stone.”]]>The post Nightcap acquires Brighton’s i360 tower appeared first on The Drinks Business.
]]>
Having opened in 2016, the i360 filed for administration in November of last year, with "escalating costs, bad summer weather and the cost-of-living crisis" blamed for its £51 million debt.
Nightcap, the operator behind bars including The Cocktail Club and Dirty Martini, will be taking over the remaining 115-year lease of the i360, as Brighton and Hove City Council released its debt.
"We pass the i360 every day and were as disappointed as everyone else when it went into administration and no buyer was found," commented Nightcap CEO and founder Sarah Willingham. "The impact of its closure would have been catastrophic to our local businesses and a blemish on this important part of the Brighton seafront. We hope we will get the support of our tight knit local community as we embark on this new chapter for the i360."
As well as i360's height and proximity to the beach, the acquisition also comes with 20,000 square feet (1,858 square metres) of hospitality trading space, including bars, cafes, events spaces and terraces. Between 2016 and 2023, the attraction averaged 268,429 visitors per annum.
"We think this is the best option for the city – giving a fresh start for the attraction, and helping to ensure this important stretch of seafront can thrive," said Jacob Taylor, deputy leader of Brighton and Hove City Council.
Nightcap, which with this acquisition now has 46 venues across the UK, has been on something of a roll of late, snapping up The Piano Works last year and instigating an administrative reshuffle.]]>The post Vagabond thanks fondue for festive sales boost appeared first on The Drinks Business.
]]>
Having appointed an administrator in March 2024, citing "legacy Covid debts", "the loss of the company’s highly successful Heathrow venue due to the reconfiguration of airport security" and other headwinds, Vagabond's nine remaining bars were snapped up by specialist wine retailer Majestic in April.
It would seem that Majestic's investment is paying off.
In the six weeks to 23 December, like-for-like sales were up by 16.3%, with all locations in London and Birmingham reporting sales growth.
Food sales also boomed, increasing by 26.2% during this period year-on-year. In particular, the popularity of Vagabond's fondue has been singled out, with the company claiming that more than 1,000 were sold across the nine bars each week in December.
Costing £20 a head in London and £18 in Birmingham, the molten pot of Swiss cheese came with options extras such as pigs in blankets (£8) and roasted mushrooms (£5), as well as a glass of Prosecco (£7 in London, £6.50 in Birmingham) or English sparkling wine (£12 in London, £10 in Birmingham).
Battersea bar plans
The company seeks to capitalise on this momentum with a refurbishment of its Battersea Power Station bar, due to reopen at the end of the February. Part of the plan is to move the bar's 'Urban Winery' to a new location in London, freeing up space in the Battersea bar to increase the number of covers from 112 to 156. "This is a significant investment in one of our most popular bars, underlining the confidence that we and our owners Majestic have in the future of experiential hospitality venues," commented Vagabond managing director Christobell Giles, who was promoted from the role of operations director in November.]]>The post Thousands of hospitality businesses ‘put on ice’ by Scottish Budget appeared first on The Drinks Business.
]]>
More than 2,500 hospitality businesses ineligible for support as a result of the measures introduced in the Scottish Budget, UKHospitality Scotland has said.
The Budget, announced in December, set out measures to provide 40% business rates relief for venues with a rateable value up to £51,000.
However, these measures have been deemed insufficient by UKHospitality Scotland as they fall short of the business rates relief afforded to hospitality venues in England, who will receive 40% rates relief up to £110,000.
The organisation has now argued that rather than support the sector, the measures entrench Scottish hospitality’s lack of competitiveness with equivalent venues in England.
This imbalance has been "the thorn in the side of Scottish hospitlity for several years", according to Leon Thompson, Executive Director of UKHospitality Scotland.
Thompson said there was "enormous optimism when the Scottish Government announced relief measures in its Budget in December".
“That optimism quickly turned to despair for the thousands of businesses that realised they would be ineligible and that their bills would actually increase next year. For the third year in a row, many Scottish venues will also be tens of thousands worse off than their English competitors, too," he said.
The lower cap on businesses eligible for business rates relief, combined with increases to the Intermediate and Higher Property Rate, will see businesses in Scotland face rates bills increasing by thousands year-on-year
A pub which just misses out on relief will pay £12,000 more in rates compared to an equivalent business in England. For a town centre restaurant, it will be £17,000 more. For a rural hotel, they will pay £25,000 more, according to UKHospitality estimates.
UKHospitality Scotland is calling for the Scottish Government to expand the 40% business rates relief so all hospitality businesses benefit.
“It’s clear the Scottish Government recognises the importance of hospitality to Scotland by its introduction of some relief, but the scheme unfortunately excludes medium and larger employers and businesses with plans to invest, which have now been put on ice," Thompson said.
“We saw just this week how hospitality was the biggest driver of economic growth in November and I would urge the Scottish Government to harness that potential by supporting hospitality through a universal 40% business rates relief.”]]>The post Q&A: the bar consultant behind some of Asia’s coolest venues appeared first on The Drinks Business.
]]>
As creative director of Proof Creative, how do you approach developing a unique bar concept?
“Guests will always forgive a bad drink if a room feels nice and the music is good, but guests won’t forgive the best drink in the world if the room just feels off. We’re not just beverage consultants – we take much more of a holistic approach. We’re most famous for conceptualising a venue, not just coming in and saying here’s a menu, here are some drinks, and off you go. I’m working on projects from 2019 that still haven’t finished yet, because when we start, we start before the original building has been torn down.”How did you get your start in bartending?
“I started working in pubs when I was about 16. You know what it’s like when you go back to your hometown for Christmas and go to that one pub everyone goes back to? That’s where I was for a long time. Then a lot of my friend group was moving to Australia, so I just said, OK, I’m gonna do the same thing, and fell into working in cocktail bars almost by accident. Within six months of opening, the bar I was working in had won best bar in Australia – it was kind of a baptism by fire.”Do you see any new trends in cocktail flavour profiles?
“We’re seeing a return to simplicity. It got to the stage where bars almost went too scientific and too crazy with the flavour profile. There are certain bars where that’s their concept, but there were so many doing it incorrectly and not nailing it when it came to flavour. Guests don’t want to have a PhD in chemistry to read a menu. Bars still do the hard work in the background, and prep is still an arduous four or five hours before service, but they’re not shoving it in the guest’s face anymore. A lot of people are going back to their roots, and bringing in the flavours from where they come from. ”Which trends are coming to the fore in Asian cocktail culture?
“We’re definitely seeing a lowering in alcohol. We work in a lot of dry regions, so for every menu, we don’t incorporate no and low as a secondary aspect; it’s built into the main core of the menu. There’s a whole level of inclusivity to it, so that we’re not knocking out any demographic, especially in this region. Non-alcoholic and low alcohol are ingrained into the culture over here, in every market that we see. There’s value in owners putting that into their menu, because they’re actually having guests staying for longer, spending more money.”How would you characterise Singapore’s identity as a market?
“It’s a weird one. Singapore didn’t really have an identity maybe 10 years ago; it was always playing second fiddle to New York, Paris, and London. But in the past couple of years Singapore has come through as a powerhouse. There isn’t necessarily an idea of a quintessential Singapore pub or bar, because it’s only 60 years old, so it doesn’t have that history and pedigree. What we have in Singapore is an innovative city. Expectations are really, really high when new things come up over here, so there is a constant state of innovation.”Where do you think will be the next lighthouse city for cocktail culture?
“No matter where you go in Asia at this stage it’s impossible not to get a good drink. A rising tide carries all ships, and I think Hong Kong and Singapore being so good has really upped the ante. Singapore is sadly pricing itself out of the market in terms of rent and manpower. Getting overseas talent into Singapore is hard, and you have to have 11 local staff for every expat. Jakarta has the ability to be like Singapore at a much lower cost in terms of manpower and for getting a beautiful space designed. And Seoul is the silent killer. They’re not flashy or in your face about it. It’s Japanese finesse at the bars, but they’re a bit more open, engaging and exciting. They stopped looking for international-style projects and very much leaned into their Korean-ness. A lot of bars really come from the heart over there.”]]>The post Can the hospitality industry survive an outdoor heater ban? appeared first on The Drinks Business.
]]>
From 1 January, 2025, gas-powered patio heaters became illegal in Barcelona. The Spanish city has been gradually phasing out the heaters since 2018 after increasing calls from conservation groups, which claim that firing up gas heaters during the winter months emits the same amount of CO2 as a car being driven around the globe three times.
Until 30 April, electric heaters with a capacity no greater than 150W/m2 will still be permitted in Barcelona, but after that point a blanket ban will be in place.
A similar move to axe patio heaters was kickstarted in Madid around a year ago, but a local court blocked the ban, ruling that there was no proof the heaters contributed to global warming. Scheduled to come into force in Madrid on 1 January, 2024, the heater ban was eventually scrapped following uproar from local businesses who said they would suffer due to the loss of custom, and the loss of usable space.
In Madrid alone there are thought to be 3,000 terraces with gas heaters.
Exceptions to the rule
Spain is not the only European nation looking to enforce a ban. France has banned the use of gas patio heaters since 31 March, 2022, with a few key exceptions. For example, the ban does not apply to bars, cafes and restaurants where the terraces are covered and closed on the sides, meaning that heaters may still be used in private courtyards. Heaters are also still permitted inside closed tents, marquees, and in waiting areas for public transport such as in rail stations or airports. With more nations following suit, what might a widespread ban on outdoor gas heaters mean for the global hospitality industry?Essential resource
Patio heaters have become an essential resource for bars, hotels and restaurants, especially since the UK smoking ban kicked in, consigning smokers to outdoor areas. Dining and drinking establishments fear a loss of footfall, and establishments may be pressured to make up for lost wintertime revenue during the summer months. Trade organisation UKHospitality says that outdoor spaces are key in helping businesses to keep their heads above water. "Hospitality businesses in the UK have invested heavily in their outdoor spaces over recent years, particularly following the trading restrictions put upon the industry during the pandemic," Kate Nicholls, CEO of UKHospitality, tells db. "These investments have been made so that businesses can make the most of their outdoor spaces all-year-round, with outdoor heaters helping to ensure guests are protected from the elements and, in turn, giving businesses maximum space and opportunity to trade and drive revenue. "Over the past few years, we have seen the UK Government incentivise the use of outdoor space and we would like to see that continue. This is particularly relevant in light of ongoing cost pressures, where businesses will be looking to maximise their revenue-driving potential, with outdoor spaces being a big part of that."End of the winter pop-up
A much-loved annual feature on the hospitality scene is the winter pop-up, often featuring mulled wine and cider and hot buttered rum served amidst a cornucopia of woollen blankets, faux-animal furs and après ski motifs. Part of the fun is sitting outside drinking warm boozy cocktails, but feeling cosy and snug despite the crisp air. It's the time of year when patio heaters really come into their own. If a gas heater ban is rolled out more globally it could spell an end to this seasonal treat. It may also permanently alter Europe's 'café culture' of enjoying a coffee, beer or glass of wine on a terrace. However, heating the outdoors may well be a luxury that the industry can no longer afford, both figuratively in terms of contributing to a warming planet, and literally, as soaring energy bills cripple businesses.]]>The post The Alchemist eyes up Dubai appeared first on The Drinks Business.
]]>
In what is a further sign of the Middle East opening up to Western tourists, and investment, The Alchemist, known for the flamboyant, Instagram-friendly presentation of its cocktails, is set to break into the region.
Simon Potts, CEO of The Alchemist, told hospitality newsletter Propel Info: "Over the last 12 months, we’ve been looking at ways of activating The Alchemist further afield; utilising the well-established brand credentials we’ve developed here in the UK to work with a franchise partner and deliver our theatrical cocktails on a new continent. We’re now in the final legal stages of that process and expect to open a first venue in Dubai in 2025."
Dubai is becoming a target for cocktail bars, with Caprice Holdings choosing the ultramodern, rapidly-expanding city as the location for its fourth global location of Sexy Fish, which opened at the end of last year.
In the same interview with Propel, Potts also confirmed that, following the arrival of The Alchemist in Berlin last year, there are also now plans to open a second location in the German capital.
Having launched in Manchester in 2010, The Alchemist currently has 23 locations across the UK, as well as the one in Germany. In 2024, funds were secured to open a further 10 bars over the next few years, including a new site on Eastcheap, in the City of London, due to open at the end of this month.]]>The post Cocktail stalwarts launch India Bartender Week appeared first on The Drinks Business.
]]>What to expect from India Bartender Week:
The India Bartender Week lineup includes Beverage Week (21–25 February 2025), where 20 of India’s top bars will participate in a week-long event, showcasing creativity through bespoke drinks crafted with local ingredients. Consumers can experience the best of India’s vibrant bar culture. India Bar Summit (26–27 February 2025): A two-day gathering of industry leaders, bartenders, hoteliers, and influencers, featuring panel discussions, masterclasses, product showcases and afterparties.]]>The post Fierce Beer closes Manchester bar appeared first on The Drinks Business.
]]>Opened in the city's Northern Quarter in 2020, Fierce Bar Manchester followed hot on the heels of Fierce Bar Edinburgh, opened in 2019, and the Fierce Bar in the brewery's hometown of Aberdeen, opened in 2018. Fierce Beer itself has been commercially brewing since 2016. However, after four years of operating, Fierce Beer has announced that it will be shutting the Manchester bar on Friday 20 December. "Much like thousands of other businesses across the country, we face continually spiralling costs that unfortunately mean it’s going to be unsustainable to continue operating the venue viably going forward," Fierce Beer shared in an Instagram post, calling the decision "very tough". db has reached out to Fierce Beer to ascertain which costs in particular proved to be the most challenging for the business to manage. But Fierce Beer also reassured that the closure is not an indication of it giving up on its aspirations in England: "This is not the end for Fierce Beer south of the border though; we’re continuing to keep an eye on the market and aim to get back as soon as we can with a new physical location." The closure of Fierce Bar Manchester is yet another indication of the dire circumstances the UK's hospitality sector is in, with businesses ranging from upmarket London establishments like Claude Bosi's Socca and tapas chain Ibérica to local pubs all feeling the pinch ahead of this Christmas.]]>View this post on Instagram
The post BrewDog shuts Mumbai bars appeared first on The Drinks Business.
]]>
The brewing multinational has closed its bar in Bandra West, one of the city's coastal suburb which is home to many Bollywood stars, and its bar in the commercial district of Lower Parel.
BrewDog logos have been stripped off the locked-up properties, checks by the Financial Times have found.
The Scottish brewer first expanded into India in 2021, and now has just two bars open in the country following the recent closures, which occurred over the summer.
Prior to the closures BrewDog had struggled with inconsistent beer supplies to Mumbai. Pratekk Chturvedi, BrewDog India COO and a director of Aloha International Brewpub which operates the BrewDog India franchise, told the Financial Times that the brewer was facing issues with the local government department which regulates and taxes alcohol in Maharashtra.
Chturvedi said the landlords had wanted the bars to close and that the franchise operator had filed legal cases to reclaim “business losses that we are facing”. BrewDog declined to comment.
Closures in Mumbai come as a setback to BrewDog's overseas expansion plans, which have been focused on Asian markets.
In May BrewDog announced a partnership with Atalanta Hospitality to expand into Thailand, with plans to open several bars in Bangkok.
And last year the company teamed up with Budweiser China to open a site in Hong Kong’s Lan Kwai Fong neighbourhood.
Last year it also announced plans to open 100 bars in India over the next decade; plans for which the recent Mumbai closures will be a significant blow.
However, Chturvedi stressed that the set backs are only temporary.
“Mumbai was an extremely important market for us, it is ground zero, it is where we began,” he said. “I am fairly certain that in the coming time, maybe in the next, say, three to four quarters, we will find a new location and start up in [Mumbai] again.”
He noted that BrewDog's Indian arm was still operationally profitable, calling India a "booming craft beer market" as well as a "very lucrative, very profitable" one.
BrewDog India will focus on the north of the country for its expansion, and already has two bars in Gurugram and Amritsar.
“We are looking at aggressive expansion in the coming year . . . we are looking at one opening every quarter,” Chturvedi said. BrewDog plans to open a new bar in Chandigarh in the coming weeks.]]>The post 21% of Christmas parties will be alcohol-free this year appeared first on The Drinks Business.
]]>
The data, gathered from event booking platform Togather, revealed that the trend is being pushed by Gen Z and shows how “health, inclusivity, and unique experiences” are “transforming traditional celebrations”.
According to the research, the trend is being driven by sober parties being on the rise and for Gen Z, with 74% of respondents saying that health is their top reason for cutting back. To lean in towards the trend, workplaces are said to be responding with “fun, inclusive alternatives” such as “creative mocktails and artisanal sodas”.
As if in contrast to this, companies aren’t holding back this year, with 44% of parties catering to over 100 guests with a sharpened focus on “larger-than-life celebrations designed to make an impact—big budgets, bold entertainment, and Instagram-worthy venues”.
The nation’s capital is also still leading as the primary place to celebrate too with 58% of bookings coming from London, as the city leads the charge in hosting experience-driven events. This also shows that companies are “pulling out all the stops to attract and retain young talent in today’s competitive market”.
The shift toward non-traditional, creative venues—like industrial warehouses, archways, and trendy bars—is a trend that’s here to stay and in 2023, 13% of bookings were for these types of venues, with 65% of setups being standing or mixed, allowing for easy movement and socialising.
The data showed that last year more businesses began planning their Christmas parties prematurely ahead of the season, with 39% of bookings happening earlier than usual. This shift away from the typical November rush is said to reflect a broader trend in the workforce where employers value preparation and are now also keen to secure the best experiences possible to reflect that.
Despite the findings, alcohol is still part of the celebration for many and the overall drink budget is now up by 9.4%, showing that while companies are expanding their non-alcoholic options, they’re also continuing to provide high-quality cocktails, beer, and wine.
Speaking about the research data, Togather events sales executive Abigal Gliksman said: “As we look toward 2024 Christmas, it’s clear that Christmas parties are evolving in ways that align with Gen Z’s values. From larger, more inclusive events to creative, Instagrammable venues, this festive season is all about creating memorable experiences that reflect the unique, forward-thinking culture of today’s workforce.”
Gliksman explained: “For them, it’s not just about celebrating the end of the year—it’s about doing so in style.”
She added: “Whether it's through alcohol-free options, modern themes, or big-budget entertainment, Christmas parties in 2024 are set to leave a lasting impression on this vibrant generation.”]]>The post London bar launches ‘world first’ synaesthesia cocktail menu appeared first on The Drinks Business.
]]>Mixed up
Although this menu is supposedly a world first, Fitz's Bar is not the first to play around with the concept of synaesthetic drinks. One case is of Pernod Ricard-owned Champagne house G.H. Mumm, which has experimented with how glass design can profoundly change the fizz inside by tricking the taster's brain. One tasting held in London in 2022, which this writer attended, revealed how when a Champagne is served in a lighter glass with an angular stem, it will taste acidic, whereas when that same wine is poured into a heavy, matte black glass, it will feel fuller and richer on the palate. Such techniques can also be used to trick the drinker. Frédéric Brochet's PhD dissertation while studying at the University of Bordeaux II examined how by adding red colouring to a white wine, the tasters he tested, 54 oenology students, were fooled into believing that they had been presented with a glass of red wine with aromas such as cherry and cedar – even though they had tasted the same wine (but un-dyed) alongside it and reported notes of lemon and honey, such as would be found in a white wine. "The wine’s colour appears to provide significant sensory information, which misleads the subjects’ ability to judge flavour," Brochet said of his findings.]]>The post UK government axes pub garden smoking ban appeared first on The Drinks Business.
]]>
The government is dropping the idea of including these hospitality venues, as well as racecourses, from the outdoor smoking ban, according to The Sun.
Lighting up outside hospitals and schools will still be outlawed when the new legislation, first outlined in late August, comes into effect.
It is thought that the Labour Government's decision to cut pub gardens and restaurant terraces from the ban is a direct response to criticism from hospitality bosses.
Rumours of the policy were met with disapproval by those campaigning to protect and promote the UK’s pubs, restaurants and nightclubs.
Night Time Industries Association (NTIA) CEO Michael Kill warned that the ban would "risk dividing opinion and imposing yet another regulatory burden on businesses already facing considerable challenges".
Reem Ibrahim, acting director of communications for the Institute of Economic Affairs (IEA), said that a ban on outdoor smoking would be “another nail in the coffin for the pub industry”.
UKHospitality chief executive Kate Nichols was similarly damning, suggesting that it would cause “serious economic harm to hospitality venues”. She suggested that the ban on smoking could force people to take their habit into their own homes rather than outside pubs.
In 2010, the IEA suggested that the indoor smoking ban introduced in 2007 was responsible for three-quarters of pub closures, as smokers became less eager to visit their local, warning that this new suggested legislation could do the same again.]]>The post Will EU policymakers ‘shackle’ or ‘support’ the beer sector? appeared first on The Drinks Business.
]]>
In a report from The Brewers of Europe released by Europe Economics, the data outlined how more than 2 million jobs in the EU are created by the beer sector. equal to approximately 1% of total EU employment.
Within the research, the drill-down into the sector ultimately showed how the beer value chain directly and indirectly contributes to the continent’s economic fabric and continues to assist in generating large sums of government revenues.
In a deep dive into the beer sector’s contribution, global politics and policy platform Politico went further to pinpoint the data and reiterated how the beer industry was far-reaching, spanning from barley and hop farmers right through to brewers and bar staff.
The report findings also showed how, despite myriad post-Covid challenges — such as rising production costs and reduced consumer spending — job creation in the beer value chain was still up by 300,000 since 2020.
According to the data, consumer spending on beer remains equal to €110 billion per year, with the beer sector still contributing more than €52 billion in value to the EU economy.
In addition to this, the findings additionally showed how the beer industry also continued to generate more than €40 billion in government revenues across the EU through taxes. This, it pointed out, does however, come at a time when excise burdens and production costs are limiting the sector and squeezing bars, pubs, cafés and restaurants out of business, causing rising concern across the industry as a whole which is still fighting to stay afloat.
In its summary, the report pointed out how one of the areas where the beer sector is leading was in its promotion of responsible drinking, product development and most recent sustainability wins.
For example, in terms of responsible drinking, beer is already low alcohol (with an average 4.5% ABV) but l brewers are now broadening their portfolios to offer a more expansive range of lower alcohol beers. Added to this, it stated how, currently, one in every 15 beers consumed in Europe is non-alcohol, showing how the sector has evolved.
To assist in beer drinkers becoming more conscientious, it also reminded how five years prior, the Brewers of Europe rolled out its Proud to be Clear campaign. The initiative was another way to help outline alcohol content, calorie values and ingredients on beer labels to help consumers stay more informed.
The report also showed how breweries have integrated environmentally-friendly practises into their production and supply chain and have started using energy-efficient technologies to invest in the circular economy and reduce waste as well. Examples of this included how breweries have reduced the volume of water needed to produce each litre of beer. Plus, in terms of energy, greater swathes of breweries are now reportedly investing heavily in renewable sources including solar panels and wind turbines.
When it comes to packaging, The Brewers of Europe also stated how the sector’s use of Deposit Return Systems has helped to reduce waste and promote recycling for beer cans. Additionally, it reminded how “50-litre kegs are the ultimate sustainable packaging, with a lifespan of over 30 years”.
Alongside these forward strides towards eco-viability, glass beer bottles are collected for reuse or returned for recycling in collection systems that prevent waste for landfill and it admitted that some brewers are now also using lightweight bottles and biodegradable materials as well.
In the next chapter – with a new European Commission and European Parliament – the report data went some way to highlight how much it understood that there needed to be an emphasis on promoting economic growth, but also wanted to amplify how the brewing sector was key to this goal.
It concluded with a statement on how policymakers can go ahead to create a regulatory framework that either “shackles that growth” or alternatively provides a framework that is “supportive” and made a plea for the latter.]]>The post How will Indonesia’s new capital impact Jakarta’s booming bar scene? appeared first on The Drinks Business.
]]>
Indonesia is on the cusp of a significant transfer of power as responsibility shifts into the hands of president-elect Prabowo Subianto. Prabowo, who speaks German, French, Dutch, and English, has his sights set on a bolder foreign policy than his predecessor, Joko Widodo, and hopes to build the country into one of the biggest powers of Southeast Asia.
Creating the new capital city will be the biggest legacy left by outgoing Indonesian president Widodo.
Plans to build a new capital for Southeast Asia’s largest nation were formalised in 2019 following decades of discussion about shifting the country’s hub away from Jakarta, a city facing the threat of sinking beneath the waves without urgent intervention.
Construction of Nusantara began in 2022, and five years after the decision was announced, the country has seen the first Independence Day marked in the city, which is still under construction. Traditional dancers, decked out in feathered crowns, performed in August’s independence day festivities. Young men, slick with oil, took part in greased-pole races to mark the occasion.
But with the spotlight shining bright on Nusantara, what impact can Jakarta, the current capital, expect?
Indonesian entrepreneur Indra Kantono is the co-founder of Singapore-based hospitality group Jigger & Pony. The company, which Kantono launched with wife and business partner Guoyi Gan, expanded into Indonesia this year with new cocktail spot Cosmo Pony, a joint venture with Indonesia’s Union Group.
Kantono is heartened by the country's economic growth in recent times. “We can see that Indonesia is again becoming a growing economic power in the region,” said Kantono, who returns to the country often, having moved to Singapore 25 years ago.
Indonesia’s GDP growth is forecast to average 5.1% per year from 2024 to 2026, according to the World Bank’s Indonesia Economic Prospects report, despite headwinds from a subsiding commodity boom, increased volatility in food and energy prices, and rising geopolitical uncertainty.
Indonesia’s original capital remains the country’s financial and cultural hub, as well as the heart of its booming hospitality scene. Kantono, having bet big on Indonesia's rising cocktail scene, is confident in Jakarta’s growing potential despite the shift in capital city. “Each time I visit, you can really sense the energy of the city,” he said. “It’s a city that's increasingly becoming more cosmopolitan, more international in its outlook – the city itself is modernising.”
Cosmo Pony sits in the Grand Hyatt hotel in central Jakarta, and its co-owner isn’t worried about the future of the city and its bars as politicians build infrastructure in Nusantara. “I don’t think we’re too concerned about that,” he says. “If anything, this move of the capital is an indication that Jakarta is just bursting at the seams.”
Two Indonesian bars were named in Asia's 50 Best this year, both of which are based in Jakarta. The Cocktail Club, which opened in 2021 in the bustling Senopati neighbourhood, won the award for the Best Bar in Indonesia 2024, highlighting just how important the city is for Indonesia's cocktail culture.
Kantono compares Indonesia’s position with that of Australia in 1913. “When the administrative capital moved to Canberra, that did not diminish Sydney and Melbourne as the economic and cultural centres of Australia,” he said. “I don't think Jakarta will be replaced as the economy capital. It is the financial capital of Indonesia. It is the commercial capital. It’s much easier for the government to move government offices and civil service to another place, but it’s much harder to move the port, the commerce, the international airport.”
If anything, the international bar owner sees the shift as a positive for the country. “I’ll be happy if Indonesia eventually has more than one economic capital,” he said. “If you look at bigger economies like China, you have Shenzhen rivalling Shanghai rivalling Beijing. I hope things can happen like that in Indonesia too, that Jakarta will still be one of the largest economic powerhouses in the country, but there may be more.”
Construction of the new city has not gone entirely smoothly, and the project, on the island of Borneo, has been hit with construction delays and funding problems. In August, the government was forced to cut back its independence day guest list from 8,000 to 1,300 just days before the festivities. Foreign diplomats were told they were no longer invited to the new capital, and were asked to attend celebrations in Jakarta instead.
Land-acquisition problems and the absence of foreign investors have marred Nusantara’s development. Concerns deepened after the unexpected resignation of the project’s top management in June.
Even so, the project has recorded IDR58.4 trillion worth of private investments so far, according to local news sources. The government intends for private investment to cover 80% of the total money needed to complete building Nusantara from scratch, with the whole capital-relocation project predicted to cost around IDR42.5 trillion in total.
FIFA, the international governing body for football, is among the city’s investors, having contributed funds worth IDR85.6 billion to build a National Training Centre at IKN Nusantara. It’s likely to take around 20 years for the city to fully establish itself. In the meantime, Kantono is dedicating his time to platforming Indonesia’s home-made spirits to both domestic and international patrons.
Cosmo Pony’s first menu is called ‘Rising City’, “which is a little bit of a pun about the fact that the city is physically sinking, and we do explain it that way to people,” he said. “We are trying to bring attention to who we are as people in Indonesia. Jakarta may be sinking, but we as people should rise.”]]>The post The Piano Works founder leaves appeared first on The Drinks Business.
]]>
Lorrimer, who founded The Piano Works in 2015, oversaw the expansion of the concept from its original site in Farringdon to one in the West End. As a consequence of Westminster Council declining the business' petition to increase the licensed capacity of the venue from 400 to 700 late last year, The Piano Works' West End site was relocated to Covent Garden, moving into Nightcap’s Barrio Covent Garden venue, and then into the Gillian Lynne Theatre on Drury Lane.
Nightcap acquired The Piano Works for £200,000 earlier this year, adding it to its portfolio which includes The Adventure Bar Group, Barrio Familia and Dirty Martini, the latter of which was acquired by the group last year. According to a press release announcing Lorrimer's departure, Nightcap "has decided to fully integrate The Piano Works’ head office functions into its existing support team".
Also departing is Tristan Moffat, operations director, and chief financial officer Peter Thornton.
"Over the past nine years, Tristan and I, along with our excellent Piano Works teams, have created two iconic music venues and a concept that has been loved by millions of loyal and happy guests who have sung along with us and will continue to sing into the future," commented Lorrimer.
"It has been an honour and a privilege to have met and worked with so many creative, talented, and passionate individuals," he continued. "We want to say a heartfelt thanks to our teams for all their unwavering dedication, hard work, support, and belief. Tristan and I are sad to be leaving The Piano Works, but we leave it in good hands."
It is understood that staff at both the Farringdon and Covent Garden sites will continue in their roles.
Prior to founding The Piano Works, which is based around the concept of the audience requesting music to be played by the pianist, Lorrimer also created concepts including Tiger Lil's, Charlotte Street Blues and Guanabara.]]>The post Prezzo poaches BrewDog Bars boss appeared first on The Drinks Business.
]]>
Brown announced on LinkedIn earlier this week that he would be stepping down from his position as CEO of BrewDog Bars, the on-trade arm of Scottish multinational brewer BrewDog.
Brown served as chief of Brewdog Bars for almost two years, having climbed up the ranks since joining the company in 2015. He helped grow the brand from 18 sites to 135 globally during his tenure.
BrewDog recently expanded into Thailand, with plans to open several bars in Bangkok, via a partnership with partnership with Atalanta Hospitality.
Brown thanked BrewDog co-founders James Watt and Martin Dickie in the LinkedIn post announcing his departure. Watt, formerly the company's CEO, stepped down from his role in May after having been at the centre of much controversy for the brand. He now occupies a non-executive role.
Brown also thanked David McDowall, COO and president of the company until 2023, "and the rest of the business for putting their trust in me and for agreeing to do some pretty incredible (sometimes insane) projects over the years". He remains a shareholder in the company.
He will now take up the mantle as chief executive of Prezzo, an Italian restaurant chain with almost 100 outlets in the UK.
Prezzo, owned by Cain International, collapsed into administration due to the pandemic, but was rescued by current private equity owners for an undisclosed sum.]]>The post Top 10 London boroughs with the most bars appeared first on The Drinks Business.
]]>
In an effort to find out the best places to go for a night out in the city, researchers at booking business London Tickets & Tours analysed data from Bing Maps to uncover which London boroughs have the most bars per 100,000 people.
Westminster took the top spot, having the most bars in London per 100,000 people. However, Camden places second on the list, while Kensington and Chelsea comes in third place.
Each borough was scored out of 10 based on the number of bars available per 100,000 of the area’s population. The boroughs with the most bars received higher scores and have determined the ranking.
Using this methodology, Westminster come in first at number one, with a score of 10. The Borough of Westminster has 932.29 bars per 100,000 people and also offers 32 tube stations, some of those with a night service on Fridays and Saturdays.
Camden, which came in second place, with a score of 9.05 was shown to have a solid nightlife with 404.96 bars per 100,000 residents, and on Fridays and Saturdays, the area offers a night tube service at some of its 18 stations.
In third place, the affluent west London borough of Kensington and Chelsea scored 8.62 and had 313.32 bars per 100,000 citizens, offering 11 tube stations with a night service on Fridays and Saturdays.
In fourth place was Islington, with a score of 8.53, which boasted 299.86 bars per 100,000 people. The borough also has 10 tube stations to choose from when navigating the area.
Hackney ranked at number five, with a score of 7.85 and offered 219.65 bars per 100,000 residents and a night tube service following its recent cultural transformation.
Sixth on the list was Southwark, situated on the south bank of the River Thames, with a score of 7.77 and 212.16 bars per 100,000 citizens. A night tube also runs through Southwark station for people exploring the area on Friday and Saturday nights.
Hammersmith and Fulham placed seventh, with a score of 7.68 and offered 205.13 bars per 100,000 people.
Eighth place was given to Tower Hamlets, extending from the Tower of London to the east end. It received a score of 7.32 and 179.65 bars per 100,000 residents and offered a night tube in the area on Friday and Saturday nights.
Lambeth placed at number nine, with a score of 7.26 with 176.06 bars per 100,000 citizens and a night tube service at some stations on the weekend.
Richmond upon Thames took the 10th spot, with a score of 6.82. 152.64 bars per 100,000 people and with a handy night tube service on certain lines.
Speaking about the findings, London Tickets & Tours, travel expert Magdalena Petrusic said: “London is an incredible choice for a night out or celebration, as the UK capital is a cultural hub full of diverse venues and activities. London has over 40 universities and with a range of freshers’ events coming up, we hope this ranking can guide London students to the liveliest boroughs in the city.”
Petrusic added: “With the Premier League also in full swing, football fans can reference this ranking when searching for London areas best suited for match day celebrations or commiserations.”]]>The post What to drink at Oriole appeared first on The Drinks Business.
]]>Drinks picks
The all-important question is: what should one order when visiting the new Oriole? For Stimpson and Weir, two picks from the new drinks list stand out: "A favourite would have to be Cities of the Plain. It's dry, smoky from the mezcal, and just a really innovative and unique serve. The presentation of the Belle Mare is also very unique, as it's served in a ceramic dish reminiscent of an oyster shell, which is a nod to the oceanic twist on a Martini." Oriole is not just a destination for drinks though – it does offer a selection of dishes, and though consumers don't tend to think of cocktails being paired with food, thankfully the team has put thought into it. "I'd accompany either our hamachi tiradito or seabass ceviche with the Belle Mare. The salinity of the drink works perfectly with the freshness of the kimchi aguachile in the tiradito and or the spicy, citrus heavy leche de tigre in the ceviche," suggested Stimpson. "The Cities of the Plain is a versatile one, as the depth and richness of the cocktail pairs well with lots of dishes on our menu. I personally love to drink it as a dessert cocktail, with a slice of our chocolate and dulce de leche tart." There is also a degree of continuity from the drinks list of the old Oriole site, as Weil shared: "The Acadia, a peanut butter and jelly-inspired whisky sour, will be staying on the menu, as will the Bergerac (a Cognac-based cocktail with fig leaf). We’ve had them both on the menu for six-plus years, just because people keep going back for them. There’ll be lots of other Oriole classics, too." "As with the original Oriole," the pair concluded, "we want customers to feel that they've chanced upon something very unique that has made them feel personally looked after...We hope to leave customers feeling that the truly exceptional is out there, they just have to know where to look!"]]>The post End of business rates relief is billion-pound ‘cliff edge’ for hospitality appeared first on The Drinks Business.
]]>
Hospitality businesses across the UK could face their bills quadrupling, totalling tens of thousands of pounds per venue, if business rates relief ends as planned on 31 March.
Kate Nicholls, chief executive of UKHospitality, said allowing the relief scheme to end with no future aid in place would put businesses on a "devastating cliff-edge".
Local pubs could see a tax increase of £11,000, a town centre restaurant an additional £30,000, and a seaside hotel could be left with an increase of £40,000, UKHospitality has said.
“The scale of this almost billion-pound tax bombshell is just not viable. Many will face risk of closure, be forced to let people go to stay afloat, or shelve their investment plans.
“None of those outcomes are good for the people we employ, the communities we serve, or the economic growth the Government wants to deliver," Nicholls said.
The trade body is calling on Government to introduce a permanent and universal new lower rate for hospitality businesses in the Budget on 30 October.
Labour committed to replacing the business rates system in its manifesto ahead of the election. Its manifesto statement on business rates pledged to "replace the business rates system, with a new system that will level the playing field between the high street and online giants".
Nicholls added: “There has to be a solution that avoids this cliff edge, and a lower, permanent and universal multiplier for hospitality would deliver that. Not only would it give certainty and stability to businesses, but it would allow the Government to begin delivering on its own manifesto commitment."
The hospitality sector generates £140bn annually and supports more than 3.5 million jobs.
Business rates relief was first announced as part of the 2020 Spring Budget, and was implemented due to the major impact of the Covid-19 pandemic on hospitality businesses. Since then, the sector has faced ongoing challenges as a result of the cost-of-living crisis, rising energy costs, staff shortages and inflationary pressures.]]>The post Crossroads Bar announces sudden closure appeared first on The Drinks Business.
]]>Coming 19th on the current list of the Top 50 Cocktail Bars, Crossroads Cocktail Bar, the brainchild of Bart Miedeksza, says that it believes in "creating simple, but delicious tipples served in a relaxed atmosphere that’s easy to enjoy". In addition to "Signature Cocktails" such as the Agave + Aloe and Corn + Truffle, classic cocktails were available from the bar "on request". However, in spite of the acclaim that Crossroads has received over the years, it is faced with an uncertain future. In an announcement on Instagram, the team behind the bar said: "With heavy heart we have to announce that we needed to permanently shut the bar down on Wednesday as we’ve been asked to vacate the premises with immediate effect." It is not clear why Crossroads was asked to leave its site at 47 Newington Green. Prior to moving to what was once a Victorian era toielt in January 2023, the bar occupied a spot in Camden Town. We would like to take a moment to thank all our wonderful guests who supported us during our time here," it continued. "You all made it worth it and we loved having you over at the bar." However, the bar, which also has a consultancy arm, said that its "contribution to the hospitality industry is not yet complete" and that the announcement was "not a goodbye". The team will also continue to sell copies of its newly-released book Bubbles: a guide to carbonated cocktails.]]>View this post on Instagram
The post Is Kuala Lumpur Asia’s next big cocktail hot spot? appeared first on The Drinks Business.
]]>Growing awareness
The quality of cocktails is rising at a fast pace, says Lee. “I’ve seen a growth of cocktail drinkers. Malaysians are travelling more and now understand that the bar culture has more to it than mojitos and old fashioned.”A place to be seen
According to Matmary, new bars are designed as socialisation hotspots. “You go to a restaurant to eat, but go to a bar to meet. People come to socialise, take pictures and enjoy the ambience. Drinking is the second agenda,” he says. On average, guests order two drinks per sitting, lasting more than two hours. In response, bars focus on crafting quality cocktails with low ABV so guests to enjoy more drinks. Non-alcoholic drinks are featured, but they haven’t quite taken off. Matmary says they account for under 6% of his billings.Tequila and mezcal are booming
Influenced by neighbouring cocktail economies such as Hong Kong and Singapore, agave spirits are on trend. “We listed one agave drink at Bar Trigona when we started. Now, we offer three agave-based drinks on our new menu Colour Me Curious,” says Matmary, who designed his menu around native honey sourced from indigenous stingless bees called trigona and spotlights local Malay ingredients, like rose apple. For now, the market only offers a handful of agave brands like Campari-owned Montelobos and Mezcal Los Siete Misterious, but smaller boutique players are slowly making inroads, he added. Lee from Penrose – a sleek and minimalist bar where his pared-down menu offers clean, modern classics – works with Koch and Los Seite mezcal. His prediction? “Mezcal will be the bigger trend, and it’s going to have a boom in the next two years.”Rising operational costs
Malaysia faces unique staffing issues. “Bartenders can make three times as much their salary across the border in Singapore and prefer to come back home for the weekends,” says Matmary. However, he argues that when homegrown talent returns to their roots – as Singapore-trained Lee has done with Penrose – it drives innovation. Having worked in Tippling Club, Singapore, chef-turned-mixologist Lee understands the economic problem all too well. “Our currency is quite low, and it’s a big challenging to sustain a decent lifestyle with F&B jobs.” The cost of running a bar has increased with average cocktail prices up 33% from MYR 45 (£7.50) to MYR 60 (£10) before tax. His solution is to reward his team with above-market-rate salaries and encourage training, growth and leadership opportunities.Growth markers
Lee expects more bars to open in the coming years. He believes growth should be centred around “trying to find solutions to a problem people have not identified yet.” To that end, he says he plans to “open more bars to offer them growth opportunity and help the economy.” Matmary believes the city is primed to be a bar hotspot. Earlier this year, when the city launched the first KL cocktail festival, it was supported by 14 international guest shifts from leading bars in Asia. This coming-of-age event cemented Kuala Lumpur’s spot in the flourishing Asian bar scene.]]>The post New Zealand targets NZ$13.2 billion in food and drink tourism appeared first on The Drinks Business.
]]>
Plans to double its exports
The nation's renewed focus on tourism is part of its wider goal to "double its exports" over the next decade. It is hoped that by showcasing New Zealand's first-rate gourmet scene to tourists, visitors will then return and seek out New Zealand food and drink products in their home markets. "Tourism and international visitor spending will be crucial in reaching the government’s goal to double exports over the next decade," confirmed de Monchy. One of the country's hero exports is of course its wine, with 421 million bottles shipped in 2023, according to New Zealand Winegrowers. The value of global export sales of New Zealand wine reached £1.1 billion that same year. However, despite those enormous numbers, the country's biggest exports are currently dairy products, with milk powder, butter and cheese generating a combined NZ$11.2 billion (approximately £5 billion). According to New Zealand Foreign Affairs & Trade (MFAT), meat (largely lamb, beef and venison), fisheries, wine, forestry, and select horticulture products together account for around 95% of New Zealand's total exports in 2024. Tourism New Zealand aims to encourage more tourists to visit New Zealand during its "off-peak season" (between June and August), when its food and drink can take centre stage as the temperatures drop and crowds thin. Increased rainfall during these months are also likely to push visitors into restaurants and bars while they wait for showers to pass. ]]>The post The Alchemist invests £1.9m into new London bar appeared first on The Drinks Business.
]]>
Known for its creative cocktail serves, earlier this year The Alchemist secured a £15m investment from OakNorth Bank to open 10 new bars over the next three years.
The Alchemist has bars across the UK, with six currently open in London, and now the group is preparing to add a seventh to its roster in the capital with a new site on Eastcheap.
The new London bar, which has space for 115 covers, is due to open in January 2025, and has been made possible by a £1.9 million investment from the group.
"As businesses and office workers continue to return to the city, we are excited about what the future holds for this vibrant location," commented The Alchemist CEO Simon Potts.
While the number of people commuting into the City of London took a major hit during the Covid-19 Pandemic, and the recovery has been slow, figures shared by Centre for Cities this February, based on the number of people using Bank and Moorgate Underground stations, suggest that the number of people going into the office on Thursdays is almost back to pre-pandemic levels.
Fridays, however, remain significantly below the 2019 figure, with more people working from home on these days, a trend which has resulted in the 'Thirsty Thursday' phenomenon, with that day becoming the big night to go out in London.
Bank and Moorgate were the stations surveyed for the Centre for Cities study due to them largely servicing "the office market", rather than tourists or those travelling for leisure, but Potts noted that Monument is also "a hub of corporate activity" and "an area steeped in history and buzzing with energy".
The Alchemist does offer 'Late Night Drinks Tables', with DJ music to accompany, after 9pm on Thursday, Friday and Saturday nights across its bars.
Related news:
Stonegate owner transfers stake in company over to debtor
What is the UK’s top summer cocktail, according to Pinterest?]]>